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Marshmallow Cake
From The Landmarks club cook book, 1903
Serves 8
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
107Calories
0 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein0.1 g
Carbohydrates28 g
Fiber0 g
Sugars27 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.8 mg
Potassium0.7 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 106. The excerpt below is the record exactly as published.
One cup of sugar (2-3 maple, 1-3 granulated su- gar), four tablespoons water. Boil together until it cleans from the spoon ; then pour on the well beaten white of an egg, slowly ; spread between layers. Helen Howe. MARSHMAEI.OW CAKE. Cut sunshine cake horizontally and fill with the following dressing : One cup of sugar, wet and boiled until it can be rolled to a ball in cold water. Whip this into a beaten white of an egg, and into this stir eight or ten marshmallows. Mrs. Batte, Tucson, Ariz. MARSHMALLOW CAKE
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